Jacket Potato with Beans

Scrub the potatoes, dry well and prick all over with a fork. Rub with olive oil and salt.

Air fry the oiled potatoes, turning halfway, until the skin is crisp and a knife slides easily into the centre.

In the last 5 minutes, warm baked beans in a small saucepan, stirring now and then.

Cut a cross in each of the jacket potatoes, squeeze open and fluff the inside with a fork. Spoon over hot beans, scatter with mature cheddar and black pepper.